So....we got a lot of great feedback on the food at the wedding so I thought I'd post a few of the recipes on here (which are also pretty much standards at the house anywayz....)
Beef Roast
My mom used to make this on a regular basis. We always ate it the first night over rice and the second night on sandwiches! I'm not sure which I like more...
1. Find a 4-5 pound fatty roast (the leaner ones don't make as good a gravy)
2. Take a knife and stab the roast multiple times deep in the meat
3. Slice up several garlic cloves length wise
4.Place a slice of garlic in each hole in the roast
5. Dump one can cream of mushroom soup on top of roast and spread it evenly
6. Sprinkle one packet of powdered onion soup mix over the top of the cream of mushroom
7.If you have any onions available chop them up and throw on top for good measure
8. Cook in the crock pot all day on low
9. Pull the roast apart with a fork and serve over rice with the gravy or on some rolls with a little horseradish/mayo sauce with gravy on top. DIVINE!!!!
Marinated Shrimp Salad
This is so easy to put together and you can add any number of things to it. It has been a hit at every party I've brought it to. The key to this recipe is that you HAVE to use WISHBONE Italian dressing. No off brands or other brands.
1. Boil a few pounds of shrimp with seafood boil seasoning. I like the powdered kind because it is pre-salted. We did 50 pounds for the wedding!
2. Cool the shrimp
3. Add any(pick at least 3) or all of the following:
baby carrots
grape tomatoes
button mushrooms
sliced bell peppers (ad the red or yellow ones for color)
Baby corn
Artichoke hearts
pearl onions
finely sliced red onions
Any type of veggie you want....
4. I recommend putting the shrimp and veggies in gallon size ziplock bags. Add enough wishbone italian dressing to cover the contents of the bag.
5.Sprinkle some lemon pepper on the sop of the mixture
6. Seal the bag and shake it gently to distribute the lemon pepper
7. Let the bags marinate in the refrigerator for up to two days
8. Dump bag in serving dish and wait for the ooohs and aaahs
Easy Caprice Salad
1. Chop up two pounds of fresh mozzarella- place in large bowl
2. Add two containers of grape tomatoes
3. Chop up two cups of fresh basil- HINT don't buy your basil from the chain grocery store. You'll pay $2-$3 bucks for a tiny amount of fresh basil. Go to your local Asian grocery market and you can buy it buy a huge bag of it for the same price! You can freeze what you don't use...
4. drizzle olive oil over the mixture
5. Ad salt and pepper to taste
6.Chill for a bit
6. Mix it all up and serve!
Prosciutto wrapped Asparagus
1. Line a cookie sheet or broiler pan with fresh asparagus (not canned!)
2. Sprinkle with olive oil and s&p
3. Bake at 350 for 10 minutes
4. Wrap together 2-3 asparagus with a piece of prosciutto around the middle
5. Serve room temp or cold
Seafood Dip
I used to travel to Louisiana a lot for work and my favorite thing to do was go eat crawfish! At all "good" crawfish places (usually waaaay out in the middle of nowhere) you are served a bowl of mayonnaise well prior to your crawdads. This seemed odd to me until I watched the locals go to work on it. One tables they didn't just have the standard salt and pepper. They had a plethora of other seasonings for you to make your dip! The best combo I managed to concoct consists of the below ingredients. I don't know the amounts- it's all to taste! Serve with any type of seafood- boiled or fried. I've even put it on pizza :-)
1. Start off with a bowl of mayo (Hellmans is the best)
2. Stir in ketchup until the mixture is a creamy orange
3. Stir in a liberal amount of "cajun power garlic sauce"
4. Stir in some L&P
5. Stir in a dash of Tabasco (or more if you want it spicy hot)
6. Sprinkle a small amount of cajun seasoning (Tony's or something similar)
7. Just keep tasting it until you like it and add more or less of something. If you "over do" it, add more mayo and ketchup to dilute your seasonings.
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